Frog Cake Recipes

THE FAMOUS FROG COMMISSARY CARROT CAKE

Steps:

• Preheat the oven to 350°F and grease or line a 9 x 13" rectangular cake pan, two 9" round cake pans, a 10" tube pan, or 24-ish cupcake tins. Soak the raisins in warm water for about 15 minutes. Drain before using.PRO TIP: Instead of cupcakes, you could bake the cake in a 9 x 13" rectangular cake pan, then use round cutters to cut small round cakes. A classy alternative to cupcakes (pictured here).
• Peel the carrots and reserve some of the long peels if you would like to make rosettes to decorate the cake. Cut the top and bottom ends and grate the carrots on the large holes of a box grater. Set aside.
• In a mixing bowl fitted with the paddle attachment, cream the oil and sugar until well mixed. Add the eggs, cinnamon, and salt and beat until light and well mixed.
• Stir in the baking powder, baking soda, flour, carrots, nuts, and raisins. Stir on low, just until combined.
• Pour the batter into your prepared cake pan(s) or cupcake tins and bake until a cake tester comes out clean and the top springs back when lightly pressed. TIP: Approximate baking times are 40 minutes for a 9 x 13" rectangular cake pan, 30 minutes for 9" cake rounds, 70 minutes for a 10" tube pan, and 20 to 25 minutes for cupcakes. These are just approximations.
• Turn out onto a cooling rack while still warm. Cool fully before decorating.
• Combine all ingredients, starting the mixer on low to not cause a powdered sugar explosion. Gradually increase the mixer to medium-high and beat until fluffy and smooth.
• For Carrot Peel Rosettes: Heat 1/2 cup water and 1/2 cup sugar until the sugar is fully dissolved. When cool enough to work with, dip the reserved carrot peels into the warm simple syrup for about 30 seconds, then twist into rosettes by winding each peel around a skewer or your finger.
• Sweetened Shredded Coconut: Spread frosting on top of the cake or cupcakes and sprinkle generously with sweetened shredded coconut.

FROG COMMISSARY CARROT CAKE WITH PECAN FILLING AND CREAM CHEESE FROSTING

Steps:

• The day before you are going to assemble the cake, make the pecan cream filling. In a heavy saucepan, add sugar, flour, and salt. Give a whisk and slowly stir in cream. Add butter. Cook and stir over low until the butter has melted. Let simmer for 20 to 30 minutes, or until the mixture turns golden brown. Remove from heat and let cool to lukewarm. Add pecans and vanilla and stir through. Let cool completely and keep in the fridge overnight. If it is too thick to spread the next day, put in the microwave for 10 to 15 seconds. To make the cake, preheat oven to 350°. Spray (3) 8-inch with baking spray. In a large bowl, whisk oil and sugar until smooth. Set aside. In another bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Add half of the dry ingredients into the sugar mixture. Mix until incorporated. Alternate eggs, one by one with the remaining flour mixture. Add carrots, pecans, and raisins and mix until just combined. Pour batter evenly into the three pans. Bake for 30 to 40 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack. To make the cream cheese frosting, beat the cream cheese and butter until light and fluffy in the bowl of an electric mixer. Add half of the sugar and beat for two minutes. Add remaining sugar, vanilla, and salt. Continue to beat until very fluffy. To assemble, place the first layer on your cake plate. Add cream cheese frosting to a piping bag fitted with a large round tip. Pipe a thick layer of frosting around the edge of the cake. Fill in the ring with pecan cream filling. Repeat with the next layer. Top with the third cake layer and cover the top with cream cheese frosting.

FROG CAKE

Steps:

• Ideally, make the frog and lily leaves a day in advance so they can dry well.
• To make the frog, mix 150 gram modelling paste with holly green edible colouring gel. Make two large balls and put a cocktail stick through them, to form the head and body of the frog. Make a wide mouth with the cutting wheel and two nostrils with a cocktail skewer. Form two balls and roll them out elongated, press one side flat and cut toes into them. Stick these front legs to the body of the frog with edible glue. Now make the hind legs by doing the same thing, but with slightly larger balls. Stick the hind legs on the body with edible glue. Roll two small balls and flatten them to make the eyes. Make two smaller balls from a tiny piece of white fondant, press them flat and stick them on the green eyes. Push a black pearl into the eye bowls to make them complete. Stick the eyes on the frog's head using edible glue.
• For the lily leaves, roll out the remaining green modelling paste thin and cut out different sizes of leaves with the rose leaf cutter. Use the cutting wheel to make a cut to the middle and fold open a bit. Let this dry for a night a slice of parchment paper. Mix a small piece of white fondant with edible yellow colouring gel. Roll this out thinly on a work surface covered with Magic Roll-out Powder and cut out flowers. Make two same sizes per flower. Stick the two flowers together and let them dry. Stick a small ball of white fondant in the center of the flower.
• Preheat the oven to 180°C (convection oven 160°C).
• Prepare 300 gram of FunCakes Mix for Buttercream and 400 gram of FunCakes Mix for Sponge Cake as indicated on the packages. Grease the baking tins with Bake Release Spray and divide the sponge cake batter into the two pans. Bake the sponge cakes for 30-35 minutes and release them on a cooling grid right after baking. Flavour the buttercream to taste with a flavour paste.
• Cut the sponge cakes in half by using the cake leveler. Fill and cover with buttercream. Use the side scraper to make it smooth. Let the cakes stiffen in the fridge for half an hour. Divide the remaining buttercream into four portions, colour them with the edible colouring gels bright green, holly green and aqua in two beautiful shades of green and blue. Use a spatula to wipe all four colours of buttercream against the cake. Turn the turntable with one hand and use your other hand to pull the cake tight with the side scraper. In this way, all colours mix nicely.
• Place a cake board on the bottom cake, insert the dowels into the cake and cut to length. Place the smaller cake on this. Cut a few flower wires in half with the cutting tool. Mix the brown edible food colouring with a small piece of white fondant. Form reed canary grass cigars from this. Stick the cigars on the flower wires with a little bit of edible glue and wrap them with the flower tape. Complete the cigars with a mixture of white snow and milk chocolate edible colouring gels. Colour the rest of the fondant in different colours of green, roll it out thinly and use the cutting wheel to make long blades of grass.
• Place the frog on top of the cake. Push two flower wires behind the frog into the cake and place the cigars on it. Stick green blades of grass against the flower wires so that they are no longer visible. Decorate the cake further by attaching lily pads, lilies, green blades of grass and the reed canary grass with edible glue.

HOPPY FROG CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 12 greased muffin cups two-thirds full. Pour the remaining batter into a greased 9-in. round baking pan., Bake cupcakes at 350° for 20-25 minutes and cake for 25-30 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes and cake for 10 minutes before removing from pans to wire rack to cool completely., To assemble, place the 9-in. cake in the center of a 15x13-in. covered board. Place two cupcakes above the cake for eyes. Arrange sponge cakes below the cake for legs. For feet, cut one cupcake in half using a zigzag cut. Place each half with a rounded edge touching a sponge cake. (Save remaining cupcakes for another use.), For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a small bowl, cream the butter, shortening, sugar and vanilla. Beat in milk mixture until smooth, about 4 minutes., Use 1/3 cup white frosting to frost the bottom two-thirds of eyes; add M&M's for pupils. Tint remaining frosting light green; spread over eyelids and over the top and sides of the rest of frog. Arrange one long licorice piece for the mouth. Place two 1-in. licorice pieces at the ends of the mouth.

CHOCOLATE FROGS

Steps:

• Mix, milk, margarine, sugar and cocoa in a medium saucepan and bring to a boil. Add vanilla, coconut, and oats, mix thoroughly and drop from tablespoon onto waxed paper or cookie sheets. Chill until set and enjoy!

FROG CUPCAKES

Steps:

• Bake cupcakes according to the directions on the package. Allow them to cool completely.
• Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
• Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
• Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.